By Executive Chef Bobby Sidro
The Lakefront Anchorage
1 lb salmon (cut into strips)
1 oz white wine
2 oz heavy cream
¼ tsp dill
Salt and pepper to taste
Corn starch (to thicken the sauce)
Items Needed for Salmon Smoking
3 oz wood chips/smoke chips
1 two-inch deep perforated pan
1 four-inch deep hotel pan
1.5-inch x 1.5-inch plank, 4 or 5 total planks
Step 1: Roll salmon strips into pinwheels and place on top of wood planks, one plank per serving. Season with salt and pepper. Cover perforated pan with foil and poke a couple small holes. Place planks on pan.
Step 2: Place 4-inch pan on stove and put in wood chips. Turn on stove to medium-high and when chips start smoking, place pan with salmon in the 4-inch pan, smoke for 4- to 5 minutes and turn-off stove. Keep fan running on high to help manage and clear smoke.
Step 3: Pull salmon out and bake in oven at 350 degrees for another five minutes or to your desired doneness.
Step 1: Turn stove on medium-high. Put white wine in a small pot and reduce in half, add heavy cream and dill, and season with salt and pepper.
Step 2: When almost boiling, thicken with corn starch and it is ready to use.
Step 3: Plate the salmon on the plank, add sauce and garnish.